CN106819984B

CN106819984B - Fig enzyme powder and preparation method thereof

Info

Publication number: CN106819984B
Application number: CN201710068228.8A
Authority: CN
Inventors: 王殿丰; 陶红燕
Original assignee: Individual
Current assignee: Wang Dianfeng
Priority date: 2017-02-07
Filing date: 2017-02-07
Publication date: 2020-09-29
Anticipated expiration: 2037-02-07
Also published as: CN106819984A

Abstract

The invention provides fig enzyme powder and a preparation method thereof, and relates to the technical field of food processing. A preparation method of fig enzyme powder comprises the following steps: freeze-drying fig, soaking the freeze-dried fig in fig enzyme liquid to obtain enzyme fig, drying the enzyme fig, breaking the wall and crushing to obtain fig enzyme powder. The preparation method is simple and convenient to operate, simple in process, natural, green and environment-friendly, and suitable for industrial large-scale production. In addition, the invention also relates to the fig enzyme powder prepared by the preparation method, the fig enzyme powder has the functional components of fig and fig enzyme, is rich in nutrition, good in taste and strong in health care effect, and the product is easier to absorb by a human body after wall breaking treatment.

Description

Fig enzyme powder and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, and in particular relates to fig enzyme powder and a preparation method thereof.

Background

The fig is an economic plant of Ficus species (Ficus carica Linn) of Ficus of Moraceae, and is a natural health fruit with rich nutrition and dual purposes of medicine and food. "compendium of materia Medica": "No-flower-fruit taste sweet and mild, non-toxic, mainly appetize, stop diarrhea, treat five hemorrhoids, sore throat". The fig has sweet taste like persimmon without stone, and is rich and comprehensive in nutrition.

The edible rate of the fig is high, the edible part of the fresh fruit reaches 97 percent, and the dry fruit and the preserved fruit reach 100 percent. The fig is rich in nutritional ingredients such as amino acids, polysaccharides, vitamins, inorganic elements, plant fibers and the like, and also contains malic acid, citric acid, lipase, protease, hydrolase and the like, so that the fig is beneficial to digestion and absorption, intestinal tract purification, toxin expelling and face nourishing, and also can reduce the contents of blood fat and cholesterol, control blood sugar, reduce fat deposition in blood vessels and prevent cardiovascular diseases. In addition, fig is also rich in various physiologically active functional substances, and has various health-care effects on human bodies. The fig is rich in polyphenol, flavone, superoxide dismutase and other substances, and can remove free radicals of human body and enhance the oxidation resistance of organism. The fig contains furocoumarin lactone, psoralen, bergapten and other substances, has the functions of preventing and resisting cancers and enhancing the disease resistance of organisms, and can prevent various cancers. Therefore, fig is also known as "21 st century human health watch spirit".

Ferments are fermentation products obtained from various plants by the fermentation of microorganisms. The basic principle of enzyme preparation is that fresh fruits, vegetables and other plants contain trace amounts of enzymes and microorganisms, and violent glycolysis reaction and enzymatic reaction can occur in the closed fermentation process, so that substances such as carbohydrates, proteins, lipids and the like in raw materials are subjected to metabolic reaction, a large amount of needed metabolites are generated and accumulated, the enzyme activity in the plants is greatly improved, the quantity of the enzymes is increased rapidly, and the enzymes beneficial to human bodies are finally formed. The ferment contains various nutrients provided by plant raw materials and microorganisms and various physiological active ingredients provided by natural plants and generated by fermentation, including vitamins, amino acids, polysaccharides, polyphenols, flavones, organic acids, superoxide dismutase and the like, and has special nutrition and health care functions for human bodies.

The inventor researches and discovers that although fresh fig is sweet and delicious, rich in nutrition and high in medicinal value, the fig belongs to a catamorphic fruit, the nutritional ingredients of the fruit are easy to lose, the peel of the fruit is easy to collapse, the fruit is easy to rot after being picked, and the fig is difficult to transport in a long distance and store for a long time. At present, fig is processed and utilized to be dried into dried fig, but the nutrient loss in the preparation process of the dried fig is large, the health care function of the dried fig is limited, and the added value of the product is low.

Disclosure of Invention

The invention aims to provide a preparation method of fig enzyme powder, which is simple and convenient to operate, simple in process, natural, green and environment-friendly and suitable for industrial large-scale production.

Another object of the present invention is to provide a fig enzyme powder, which has the functional components of fig and fig enzyme, and has good taste, rich nutrition, and strong health efficacy after wall breaking treatment.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The invention provides a preparation method of fig enzyme powder, which comprises the following steps:

freeze-drying fig, soaking the freeze-dried fig in fig enzyme liquid to obtain enzyme fig, drying the enzyme fig, breaking the wall and crushing to obtain the fig enzyme powder.

The invention provides fig enzyme powder which is prepared according to the preparation method.

The fig enzyme powder and the preparation method thereof have the beneficial effects that:

fig is a natural health-care fruit which is rich in nutrition and can be used as medicine and food, contains nutritional ingredients such as amino acid, polysaccharide, vitamin, inorganic elements, plant fiber and the like, and also contains malic acid, citric acid, lipase, protease, hydrolase and the like, and has the health-care effects of regulating intestinal tracts, maintaining beauty and keeping young, reducing blood fat, cholesterol and blood sugar and the like. The fig is rich in polyphenol, flavone, superoxide dismutase and other substances, and can remove free radicals of human body and enhance the oxidation resistance of organism. The fig contains furocoumarin lactone, psoralen, bergapten and other substances, and has the effects of preventing and resisting cancer and enhancing the disease resistance of organisms.

The fig enzyme liquid is an enzyme product prepared by fermenting fig, is rich in nutrient components such as amino acid, vitamin, flavone, polyphenol and the like and various enzymes beneficial to human bodies, and has extremely strong health care value. The fig is dried and soaked in the fig enzyme liquid, so that the fig sufficiently absorbs the functional components in the fig enzyme liquid, and the nutritional value and the health care value of the product are greatly improved.

The fig is soaked in the fig enzyme liquid after being freeze-dried, so that the color, the fragrance, the taste and the nutritional value of the fig can be retained to the maximum extent, the absorption amount of the fig to the fig enzyme liquid is greatly increased, and the nutritional and health-care effects of the product are stronger. The enzyme fig is subjected to wall breaking and crushing, so that active ingredients in the enzyme fig can be fully released, the absorption utilization rate of a body is effectively improved, and a product with high nutritional and health-care values is obtained. The prepared fig enzyme powder is uniform in quality, green, pure natural, high in dissolving performance and dispersing performance, excellent in taste and flavor, convenient to transport, long in storage period and high in added value of products.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

Fig enzyme powder and a preparation method thereof according to an embodiment of the present invention are described in detail below.

The preparation method of fig enzyme powder provided by the embodiment of the invention comprises the following steps:

the fig tea is prepared by taking fresh fig as a main raw material. Before the preparation, rotten and deteriorated fruits in the figs are removed, and the figs with the maturity of seven to nine ripens are preferably selected for preparation. The maturity of the fig fruit can affect the quality of the product to a certain extent. The fig with low maturity has less nutrient accumulation, sour and astringent taste and poor flavor; the fig with high maturity is easy to break and is not beneficial to production and processing. More preferably, Ficus carica of seven or eight ripeners is selected for production. The maturity of the seven-ripe or eight-ripe figs is moderate, the fruits still keep certain hardness, the fruits are convenient to produce, process and utilize, and the processed products still keep full appearance and better sensory experience.

Further, in a preferred embodiment of the present invention, the fig is green tangerine peel (green wiegand green tangerine peel, green tangerine peel of shanghai), masi-taofen, boji red, jinaofen, meiya, fujian white honey double fruit (seven # changjiang), chinese purple fruit (red dwarf), japanese purple, prolific yellow, brunax, early yellow (early yellow in xinjiang), chinese dwarf (B1011), chinese red (B110), jiazhou black, dulai persimmon, fagargin, granulated sugar (cilast), gory, white mosaic, chinese excellent cold, brown turkey, desert king, cariana, baishengbiro, king, a813, C47, purple bordeaux (baby of pipe), louis-jin, osiben prolific, sitela, bill, adar, adam, etc.; preferably, the fig of the invention of the present application is green tangerine orange peel, white eriodictyon, carinata, and black california; more preferably, the fig of the embodiments of the present invention is green tangerine orange peel, wishland albolene, wishland carinata; particularly, the fig in the embodiment of the invention is green tangerine orange peel with sugar content of 20-30%.

After selecting proper fig, preferably, cleaning the fig to remove dust and other impurities on the fig, and ensuring the safety and sanitation of the product. For example, the fig can be sprayed with water for washing, so that the fig washing machine is convenient and sanitary and high in cleaning efficiency.

And (4) freeze-drying the cleaned figs. Freeze-drying is the direct sublimation of frozen water from ice solids to vapor without ice melting in a high vacuum environment, using the principle of ice crystal sublimation. The freeze drying can keep the original color and flavor of the fig to the maximum extent, keep the stability of the active ingredients of the fig, and particularly have good protection effect on substances easy to oxidize. Under the operation of vacuum and low temperature, the growth of microorganisms and the enzyme action are inhibited, the freeze-dried figs are dehydrated thoroughly, the loosening performance of the tissue structure is better, the obtained product is more beneficial to the absorption of effective components after entering a machine body, and the nutrition and health care performance of the product is higher.

And soaking the freeze-dried fig in fig enzyme liquid to obtain enzyme fig.

The fig enzyme liquid is an enzyme product prepared by fermenting fig, is rich in nutrient components such as amino acid, vitamin, flavone, polyphenol and the like and various enzymes beneficial to human bodies, and has extremely strong health care value.

After the fig is subjected to freeze drying, the dehydration is relatively thorough, the cell dehydration is serious, the fiber structure is damaged to a certain degree, and the loose performance of the tissue structure of the fig is good. And because vapor direct evaporation in the freeze drying process, vapor does not drive soluble substance and moves to the material surface, can not deposit salt on fig surface, fig surface can not form the stereoplasm pellicle promptly for fig after the freeze-drying absorbs fig ferment liquid more easily, and the absorptive capacity of unit weight's fig to fig ferment liquid reaches the biggest. The fig enzyme liquid can enter fig, so that fig can fully absorb the fig enzyme liquid, the obtained enzyme fig not only contains multiple nutritional values of fig, but also contains multiple efficacy factors of fig enzyme, the nutritional value and the health care value of the product are greatly improved, and the added value of the product is high. The fig enzyme liquid can also fully improve the taste of the product, so that the product has stronger flavor and better taste.

Meanwhile, in the preparation process, the sour and astringent taste of fig peel can be effectively removed through fig soaked by the fig enzyme liquid, so that the fig can be obtained into a product with excellent taste without the operation procedures of peeling by alkali liquor or peeling by steam in the prior art. The fig peeling operation can not only damage the nutrient components of fig, but also has complex operation procedures and high labor intensity, and particularly can cause corrosion to human skin when alkali liquor is used for peeling. The embodiment of the invention does not peel the fig, can better reserve the nutritive value and the integrity of the product appearance, and does not influence the taste of the product.

In addition, the fig enzyme liquid contains antioxidant components such as polyphenol, flavone and vitamin, and can play roles of color protection, bacteriostasis, antioxidation and the like on fig. In the production process, good storage effect can be achieved without adding chemical additives such as color fixative, antioxidant, preservative and the like manually, the operation is more convenient, the production cost is low, and the shelf life of the product is more than one year.

The fig enzyme liquid in the embodiment of the present invention may be obtained by purchase or self-made, and preferably, the fig enzyme liquid is prepared by the following steps: mixing the fig fruit with fig pulp, and fermenting to obtain fig enzyme liquid. The fig enzyme liquid prepared by the method is obtained by natural fermentation, is green, healthy and pure natural, has better nutritional value, has strong fragrance and mellow taste of fig, and can greatly improve the taste and flavor of products.

Further, in the preferred embodiment of the present invention, the dried fig is soaked in the fig ferment liquid for 2-4 hours, and more preferably, the soaking time is 2.5 hours. The absorption rate and the absorption capacity of the freeze-dried fig to the fig enzyme liquid are greatly improved, a better effect can be achieved within a shorter soaking time, the obtained enzyme fig is full in appearance, and the color and the flavor of the obtained enzyme fig are not inferior to those of fresh fig.

And after obtaining the enzyme fig, drying the enzyme fig, breaking the wall and crushing to obtain fig enzyme powder.

Further, in the preferred embodiment of the present invention, the residual liquid on the enzyme fig is removed before drying the enzyme fig, so as to save the fig enzyme liquid and improve the production efficiency of the product. Preferably, a separation device is used to remove the free liquid in the ferment fig, for example, a centrifuge is used to dry the outer surface and the inner unabsorbed fig ferment liquid of the ferment fig.

And removing unabsorbed fig enzyme liquid in the enzyme fig, and drying the enzyme fig. Preferably, the drying mode of the ferment fig is air drying. A natural air drying mode can be adopted, for example, the ferment fig is placed in a ventilated and cool place for natural air drying; mechanical air drying can also be adopted, for example, the ferment figs are put into air drying equipment for air drying.

Preferably, in the embodiment of the present invention, the enzyme fig is dried at 30-40 ℃ for 5-8 hours, and more preferably at 35 ℃ to ensure that heat-sensitive substances in the enzyme fig are not lost. The water content of the enzyme fig obtained through the drying process is about 20-30%, namely the drying degree of the enzyme fig reaches about 70-80%. Avoid drying time overlength, lead to enzyme fig to produce the damage, reduce the yield of product.

Further, in the preferred embodiment of the present invention, the enzyme fig is dried and then naturally dried for 20-40 hours. For example, the dried enzyme fig is placed in a container with ventilation openings at the upper part and the lower part to be dried, so that the pollution of impurities such as dust is avoided. In the natural airing process, the moisture of the ferment figs is slowly lost, the drying process is mild, water molecules in the whole ferment figs are uniformly distributed, and the finished product rate is guaranteed. After naturally drying, the water content of the ferment fig is reduced to 5-15%, namely the drying degree of the ferment fig reaches about 85-95%, and more preferably, the drying degree of the ferment fig is 90%.

And breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder. The breaking and crushing means that the material is crushed to the extent of breaking the cell wall of the material, the effective components of the plant material are generally distributed in the cell, and the effective components in the cell can be exposed after the cell is broken, so that the release speed and the release amount of the effective components are increased. The plant material can exert the effect only when the effective components of the plant material are dissolved and absorbed, the dissolution amount and the dissolution speed of the effective substances of the product after wall breaking and crushing can be greatly improved, and the effect of the product can be utilized to the maximum extent. Meanwhile, compared with conventional powder, the wall-broken and pulverized ultrafine powder has the advantages of surface effect, volume effect, quantum effect, macroscopic tunnel effect and the like, and is high in absorption efficiency in intestines and stomach. The absorption force of the ultrafine powder on the intestinal wall is increased, the time required for discharging the ultrafine powder out of the body is prolonged, the absorption rate of the body can be effectively improved, the nutrient components absorbed by the body are more comprehensive, the absorption strength is higher, the absorption capacity is larger, the bioavailability of the product is obviously improved, and the health-care effect of the product is better exerted. In addition, the superfine powder after wall breaking and crushing has huge specific surface area, can avoid the accumulation of large-cluster cells, has good solubility and dispersibility and fine granularity, and can effectively improve the taste of the product.

The wall-breaking pulverizing method can be ultrasonic wall-breaking, airflow wall-breaking, and vibration wall-breaking. Preferably, adopt vibrating broken wall rubbing crusher to carry out broken wall and smash, cut, grind mechanical shearing operations such as pressure to ferment fig through high-frequency vibration's dielectric rod, accomplish the cell wall broken process. During the process of breaking the wall and crushing, the temperature is controlled not to exceed 40 ℃ so as to ensure that the effective components are not lost. Because the wall breaking and crushing are purely physical processes, other impurities cannot be mixed, the processed product is green and purely natural, and the integrity and the sanitation of the raw materials are ensured. Preferably, the particle size of the fig enzyme powder obtained after wall breaking and crushing reaches 0.5-75 μm. The fig enzyme powder with the granularity has the cell wall breaking rate of over 96 percent, high cell wall breaking rate, full dissolution of effective components and effective saving of the product dosage. The fig enzyme powder is high in fineness, and has excellent brewing and health care functions. After obtaining the fig enzyme powder, preferably, subpackaging and packaging according to the specification of 30 mg/bag. When the fig enzyme powder is eaten, the health-care effect can be achieved by brewing one bag for drinking each time, the temperature of brewing water is preferably 35 ℃, and the nutrient components of the fig enzyme powder are not lost.

The embodiment of the invention also provides fig enzyme powder which is prepared according to the preparation method. The fig enzyme powder is prepared by soaking freeze-dried fig in fig enzyme liquid, drying, breaking the wall and crushing. The fig enzyme powder not only has the nutrient components of fig and fig enzyme liquid, but also greatly improves the bioavailability of the fig enzyme powder through wall breaking treatment, saves the product consumption, has simple production process, is green and purely natural, is convenient to transport and store, has high added value and good taste, is an only fig enzyme powder product at home and abroad, and has wide market application prospect.

In addition, the fig enzyme powder provided by the invention can be further processed into other enzyme products, including beverages, effervescent tablets, chewable tablets, buccal tablets, granules, capsules and the like.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The fig ferment powder provided by the embodiment is prepared according to the following steps.

Firstly, selecting fresh eight-ripe figs, cleaning the figs by spraying water, and draining. And then, freeze-drying, and soaking in the fig enzyme liquid for 2.5 hours to obtain the enzyme fig. And (3) drying the ferment figs in a separator by spin-drying unabsorbed fig ferment liquid, drying for 6 hours at 35 ℃, and naturally airing for 30 hours. And finally, breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder.

Example 2

Firstly, fresh and seven-ripe figs are selected, washed by water spraying and drained. And then, freeze-drying, and soaking in the fig enzyme liquid for 3 hours to obtain the enzyme fig. And (3) drying the ferment figs in a separator by spin-drying unabsorbed fig ferment liquid, drying for 7 hours at the temperature of 30 ℃, and naturally airing for 25 hours. And finally, breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder.

Example 3

Firstly, selecting fresh nine-ripe figs, spraying water to clean the figs, and draining. And then, freeze-drying, and soaking in the fig enzyme liquid for 2 hours to obtain the enzyme fig. And (3) drying the enzyme fig in a separator by spin-drying unabsorbed fig enzyme liquid for 6 hours at normal temperature, and naturally drying for 40 hours. And finally, breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder.

Example 4

Firstly, fresh and seven-ripe figs are selected, washed by water spraying and drained. And then, freeze-drying, and soaking in the fig enzyme liquid for 4 hours to obtain the enzyme fig. And (3) drying the ferment figs in a separator by spin-drying unabsorbed fig ferment liquid, drying for 5h at 40 ℃, and naturally airing for 20 h. And finally, breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder.

Example 5

Firstly, selecting fresh eight-ripe figs, cleaning the figs by spraying water, and draining. And then, freeze-drying, and soaking in the fig enzyme liquid for 3.5 hours to obtain the enzyme fig. And (3) drying the ferment figs in a separator by spin-drying unabsorbed fig ferment liquid, drying for 8h at the temperature of 30 ℃, and naturally airing for 24 h. And finally, breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder.

Example 6

Firstly, fresh and seven-ripe figs are selected, washed by water spraying and drained. And then, freeze-drying, and soaking in the fig enzyme liquid for 2.5 hours to obtain the enzyme fig. And (3) drying the ferment figs in a separator by spin-drying unabsorbed fig ferment liquid, drying for 5h at 35 ℃, and naturally airing for 34 h. And finally, breaking the wall of the dried enzyme fig and crushing to obtain fig enzyme powder.

Comparative example 1

This comparative example provides a fig powder, which was prepared according to the following procedure.

Selecting fresh eight-ripe figs, spraying water to clean the figs, and draining. Then freeze-drying and pulverizing to 60 meshes.

Comparative example 2

The fig enzyme powder is prepared according to the following steps.

Firstly, selecting fresh eight-ripe figs, cleaning the figs by spraying water, and draining. Then dried at 130 ℃ for 8.5 h. And soaking the dried figs in the fig enzyme liquid for 2.5 hours to obtain enzyme figs. Drying the enzyme fig for 8h at 35 ℃, and then crushing to 60 meshes to obtain fig enzyme powder.

Test example 1

Selecting 20 professional sensory evaluation personnel to perform sensory evaluation on the fig enzyme powder provided by the embodiments 1-6 and the comparative example 2 and the fig powder provided by the comparative example 1, wherein the fig powder and the fig enzyme powder are brewed by water with the temperature of about 35 ℃. The sensory score criteria are shown in table 1 and the sensory scores are shown in table 2.

TABLE 1 sensory Scoring criteria

TABLE 2 sensory score Table

As can be seen from table 2, the fig ferment powders provided in embodiments 1 to 6 of the present invention have a color close to the color of fig itself, and have a strong fig fragrance. The sweet taste of the fig and the sour taste of the fig enzyme liquid are mixed, the taste is moderate, the fig taste is clear, and the taste is good. When the preparation is mixed, the solution is dissolved quickly to form stable and uniform liquid. The fig powder provided by the comparison 1 has better color, but higher sweetness, sweeter taste and poor mouthfeel, and the fragrance of fig is lighter; the fig enzyme powder provided by the comparative example 2 has a good flavor, but has poor color and relatively rough mouthfeel, and the products provided by the comparative examples 1-2 have poor brewing performance, are easy to cake in water, and have relatively rough mouthfeel.

Test example 2

60 cases of tumor patients were selected to be matched with the fig enzyme powder provided in embodiment 1 of the present invention for use in radiotherapy. Wherein, 25 cases of men and 25 cases of women are aged 26-80 years, and the average age is 48 years. Of the 50 cases, there were 21 cases of esophageal cancer, 9 cases of lung cancer, 10 cases of breast cancer, 6 cases of colorectal cancer, 2 cases of kidney cancer, 9 cases of bladder cancer, and 3 cases of throat cancer. Patients were randomly divided into 3 groups of 20 patients each, two groups were experimental groups, and were administered with the fig enzyme powder provided in examples 1-2, respectively, and one group was control group, and was administered with the fig powder provided in comparative example 1. The taking method comprises the following steps: it is administered by soaking in water of about 35 deg.C for 30mg every time 2 times a day in the morning and evening. The composition is administered for 4 months.

And (3) observing items: anorexia, nausea, vomiting, asthenia, etc. The effect is shown: after the composition is taken, the appetite is increased by more than 2 times per meal, and the symptoms of nausea, vomiting and hypodynamia are obviously improved; the method has the following advantages: the appetite increase is more than 1 per meal and less than 2 per meal, and nausea, vomiting and hypodynamia are improved to some extent; and (4) invalidation: the increase of the appetite is less than 1 two times per meal, and the anorexia, nausea, vomiting and hypodynamia are not obviously improved.

TABLE 3 observations

At present, the radiation therapy has great physical damage, the nutritional status of patients is poor, and the clinical manifestations of the disease are anorexia, nausea, vomiting, inappetence, general immunity reduction and the like. The fig enzyme powder provided by the embodiment of the invention is rich in various nutritional factors, including organic acids, vitamins, minerals, biological enzymes and the like, has a very strong health care effect on gastrointestinal tract functions of patients, improves the organism immunity of the patients, effectively improves adverse symptoms of the patients, and has a total effective rate of 80% and 85% for improving the symptoms of the patients. The health care effect of the fig enzyme powder prepared by the embodiment of the invention is stronger than that of common fig powder, and no patient shows uncomfortable reaction to the fig enzyme powder provided by the embodiment of the invention.

Test example 3

After the fig enzyme powder provided by the embodiment 5 of the invention is tried out by 50 consumers for 3 months, the fig enzyme powder is fed back, and when the fig enzyme powder is prepared, the fig enzyme powder is dissolved quickly and has good quality. The product is sour and sweet in taste, smooth in mouth, free in defecation after being eaten for 3-4 days, capable of relieving constipation and increasing defecation amount, comfortable in intestines and stomach, light in body, high in resistance, smooth and glossy in skin and free of any other adverse effects on the body after being eaten for one month.

In summary, the fig enzyme powder according to the embodiment of the present invention is prepared by freeze-drying fig, soaking the freeze-dried fig in fig enzyme liquid, drying, breaking the walls, and pulverizing, and has the nutritional ingredients of fig and fig enzyme liquid, the content of the ingredients such as sugars, proteins, cellulose, vitamins, amino acids, organic acids, lipase, protease, superoxide dismutase, etc. contained in the fig and fig enzyme powder is much higher than that of common fig, the nutritional and health value of fig is higher than that of fresh fig, and the fig and fig enzyme powder has the functions of leisure food and health food. In addition, the sweet taste of fig and the sour taste of fig ferment liquid are well combined, and the taste of the product is moderate. The product subjected to the wall breaking treatment not only has enhanced health care effect, but also has extremely excellent brewing performance, and the brewed beverage has fine and smooth taste and good stability. The fig enzyme powder is green and natural in preparation process, artificial pigments, chemical spices, preservatives and the like are not added, the preparation method is simple, the fig enzyme powder is suitable for industrial large-scale production, and the market prospect is wide.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. The preparation method of the fig enzyme powder is characterized by comprising the following steps:

freeze-drying fig, soaking the freeze-dried fig with fig enzyme liquid to obtain enzyme fig, drying the enzyme fig, breaking the wall and crushing to obtain fig enzyme powder;

the water content of the dried enzyme figs is 5-15%.

2. The method of claim 1, wherein the fig enzyme solution is obtained by mixing fig fruit with fig pulp and then fermenting.

3. The method according to claim 1, wherein the dried fig is soaked in the fig enzyme solution for 2-4 hours.

4. The method according to claim 1, wherein the drying of the ferment fig is performed at 30-40 ℃ for 5-8 hours.

5. The preparation method according to claim 4, wherein the enzyme fig is dried and then naturally dried for 20-40 hours.

6. The method of claim 1, wherein a separation device is used to remove free liquid from the ferment fig before drying the ferment fig.

7. The preparation method according to claim 1, wherein the maturity of fig is seven to nine degrees ripe.

8. A fig enzyme powder, characterized by being prepared by the preparation method according to any one of claims 1 to 7.

9. The fig enzyme powder according to claim 8, wherein the particle size of the fig enzyme powder is 0.5-75 μm.